Mexican Chimichangas

Ingredients (serves 4)

Filling

• 2 cups cooked shredded meat (chicken, beef, or pork)

• 1 tbsp oil

• ½ onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp oregano

• Salt & pepper to taste

• ½ cup salsa or diced tomatoes

• ½ cup shredded cheese (Oaxaca, Chihuahua, Monterey Jack, or Cheddar)

Assembly

• 4 large flour tortillas (burrito-size)

• Toothpicks

• Oil for frying (vegetable or canola)

Optional Toppings

• Sour cream

• Guacamole

• Shredded lettuce

• Pico de gallo

• Queso or salsa roja/verde

Instructions

1. Prepare the filling

   • Heat oil in a pan over medium heat.

   • Sauté onion until soft, then add garlic.

   • Stir in meat, cumin, chili powder, oregano, salt, and pepper.

   • Add salsa/tomatoes and cook 3–5 minutes until flavorful and not watery.

   • Remove from heat and mix in cheese.

2. Assemble

   • Warm tortillas slightly so they don’t tear.

   • Spoon filling into the center.

   • Fold in sides, then roll tightly like a burrito.

   • Secure with toothpicks.

3. Fry

   • Heat oil to ~350°F (175°C).

   • Fry chimichangas seam-side down until golden and crispy (2–3 min per side).

   • Drain on paper towels and remove toothpicks.

4. Serve

   • Top with sour cream, guacamole, lettuce, and salsa.

Variations

• Baked Chimichangas: Brush with oil and bake at 425°F (220°C) for 20–25 min, flipping once.

• Bean & Cheese: Refried beans + cheese + green chilies.

• Breakfast Chimichangas: Scrambled eggs, chorizo, potatoes, and cheese.

• Sonoran-style: Often served smothered in salsa and crema.